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As knives are used they become dull and are unable to slice or cut easily. Learning how to sharpen a knife properly and safely will ensure that your cutlery is as good as new. A sharp knife is key to preventing injuries, when cutting with a dull knife the additional force required make slips and other knife mishaps more likely.
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Introduction
- There are many different utensils and types of stones with which to sharpen a dull knife, but the most common ones are the oil stone, whetstone and sharpening steel. The steel is also used to smooth the edges of the knife and realign the knife blade when it becomes warped. Sharpening a knife is quick and easy, so let's get started.
Featured Video: How to Use a Sharpening Steel
In this video celebrity chef Gordon Ramsey shows how to sharpen a kitchen knife using the sharpening steel found in most kitchens. Following Gordon's simple instructions will enable you to quickly and confidently sharpen all the knives in your kitchen.
wdawe added a comment November 15, 2009 02:54 AM| ReportYou really need a good sharp knife to properly carve your Thanksgiving Turkey.Step 1: Gather Your Equipment
- When you notice your knives becoming dull and and they no longer easily slice your food, it is time to bring out a sharpening stone, a towel, your knives and two quarters. If your stone is a whetstone, soak it in water. If it is an oil stone, prepare it by adding a drop of mineral oil on the surface and smoothing it on the stone.
Step 2: Begin The Sharpening Process
- Place the stone lengthwise on a towel with the rough side up. The towel will hold it in place while you work. Place the knife on the two stacked quarters and angle it until the blade touches the stone. This will help you determine the 20 degree angle at which you are to hold the knife.
Step 3: Sharpen The Knife
- After removing the quarters, continue holding the knife at the correct angle and apply gentle pressure as you sweep the knife blade right to left over the stone's surface. Continue the process three or four times, then turn the stone over to the smooth side and continue sweeping the knife an additional two or three times to smooth the blade.
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